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IRAN/RUSSIA/CHINA/AFGHANISTAN/NORWAY/TAJIKISTAN - Tajik Islamic party leader says government uses Islam as "bogeyman"
Released on 2012-10-16 17:00 GMT
Email-ID | 700954 |
Date | 2011-09-02 16:39:06 |
From | firstname.lastname@example.com |
To | email@example.com |
List-Name | firstname.lastname@example.com |
The leader of Tajikistan's opposition Islamic party accuses the
authorities of intentionally frightening citizens with "Islamization" in
order to "hide their own shortcomings" and to use the same alleged
threat to convince the West that Islamists are the only alternative to
the current regime. Muhiddin Kabiri warns that the rising strong
religious sentiments can become dangerous if they have no way of
expressing themselves through legal institutions and are coupled with
social and political frustration. Kabiri also speaks about internal
debates within the Islamic Rebirth Party and says the party's main goal
at the moment is to establish itself as a strong political force. The
following is an excerpt from Kabiri's lengthy interview with
privately-owned Tajik news agency Asia-Plus conducted by Olga Tutubalina
and published by the agency's website on 18 August, with retained
original subheadings:
[Q] An IRPT [Islamic Rebirth Party of Tajikistan] congress is expected
to be held in Dushanbe on 24 September. What priority tasks will be
considered at the congress?
[A] The congress is going to hear out reports and elect [new
leadership]. It will hear out reports by the party's chairman, revision
commission and will elect a new presidium and IRPT leader. By the
Charter, the presidium and chairman are to be changed every four years.
It was proposed that we add to the Charter a clause that set term limits
for the party leadership, allowing no more than two consecutive terms.
The question was discussed at a political council meeting, but the
proposal failed to find support among a majority of members.
The issue remains open until a presidium meeting that is going to be
held before the congress. If the presidium backs the proposal, it will
be added to the congress agenda.
[Q] Who initiated the proposal?
[Q] Why?
[A] Usually in democratic countries the leadership has some term limits.
A political party is a structure that unites similarly-minded people who
decide how long their leader should stay for.
I understand the difference, but on the other hand I also understand
that any person's potential has its own limits and we must not allow a
situation when a party or state depends on the will of one man.
[Q] Do you think you have exhausted your potential?
[A] Of course, not. There is potential. There is an opportunity and, I
won't hide, the desire to lead this party, but it's not about me, it's
not about any particular person, but about a system. It must be part of
political culture, and it has to start from someone.
[Q] When you said to the media that you might leave your position, did
you mean that it's not up to you, or, possibly, that you are going to
withdraw your candidacy in elections?
[A] I proposed to limit one person's chairmanship period to two
consecutive terms. We are not talking about my resignation. Even if this
proposal is passed, I will have a chance to lead the party with the
congress' support.
No need to lie, if the presidium and congress think that my further stay
as chairman is in the party's interests, so be it.
[Q] Who is the presidium made up of?
[A] These are 49 people, representatives of the party's central
apparatus and regional representatives.
[Q] You have led the party for five years. How many supporters have you
gathered in this time, have you managed to become an authoritative
leader? It's known that some of your fellow party members, say the more
radically disposed members, still do not welcome you as their leader
because you are too secular, because you are a democrat, do not have a
beard and so on. The other part wants to see you as you are.
[A] You know, the situation in our party is often painted black and
white: the conservative and modern wings, the old and new generations.
It's not so.
If five years ago I had been elected as the party's leader and then a
year later was elected again, it means that the issue of my image is not
as acute as it is being portrayed. Also, there are no two camps, there
is diversity and pluralism.
[Passage omitted: details of how Kabiri came to lead the party,
following the previous leader's death; Kabiri says the main thing after
Nuri's death was to preserve unity within the party; says he is a
pragmatic leader]
"I will not allow a party split"
[Q] You have said repeatedly that the IRPT does not depend on one
person. Are you not afraid that after you (if or when you go) the party
will split up, like it happened to the democrats?
[A] If I really feel that after my departure at any stage, now or later,
the party might split up or get weaker, I will be obliged not to let
that happen using all the means.
[Q] What means?
[A] I would stay. However, I do not think that the departure of one man
now or in the future may become such a tragic event for the party.
Our party members are mature enough to prevent a split. We had some
difficult moments under Ustod [teacher] Nuri, when some very famous
people had left, the party was shaken but survived. Now we do not have
such heavyweights, whose departure could weaken the party.
If a leader can unite the party during his term, he should be able to do
the same after his departure, in another capacity. Our consolation is
that the party members, especially the presidium, have always put the
party interests above their personal ones.
[Passage omitted: asked to name potential successors to himself, Kabiri
says there are several such people but refuses to name them]
"The government's agent within the party, or the party's agent in
[Q] Let's go back to the congress. Will it discuss the issue of renaming
the party? There is a talk that it is going to.
[A] This question had been discussed already under Ustod Nuri and is
still being discussed. But we've decided that there is no need to raise
it now. The people of Tajikistan know us under this name, many have got
used to it and it is not good time for doing that for many internal and
external reasons.
By the way, I used to be a zealous supporter of this idea, but now I
have a cautious attitude to it. I have not right to ignore the opinion
of one group and support another group. There has to be balance and
consensus. The more so as some might see it as continuation of a
modernist line in the party: like, he came to lead the party and ...
[ellipses as given]
[Q] [journalist continues the thought] removed the word "Islam."
[A] Exactly.
[Q] But there is another danger. For the authorities, an Islamic party
is a trump card in relations with the international community. You are
described as the party's agent in government or, to be more precise, the
ruling elite's agent inside the party. So maybe you are not removing the
word "Islam" from the party's name, say, to please the authorities... Is
it not a good theory for those who want to slander you?
[A] First, it is indeed convenient for the authorities to have an
Islamic party as the strongest opposition party. They can say any time
to the world, the West, Russia, who are still very cautious about Islam
that "the only alternative to us are Islamists. So who do you want - us,
with our shortcomings, or Islamists?"
So far it works as a strong argument in relations with many
international organizations and Western countries.
But one should not take such risks and forget about the party's
interests and unity in order to take that trump away from their hands.
Believe me, most party members want to leave the current name. We must
think about the party's unity.
[Q] You do not want any abrupt moves and reforms?
[A] Exactly. Ustod Nuri, when he felt that this issue might cause a
serious internal discussion, refused to discuss it. And we must not
The second reason is that people have already got used to us and are
ready to vote for a party with an Islamic name. So why create an
artificial discussion around an issue which is not very important for
the party today?
I should better return to your question about me being seen as an
Islamist or secular man.
[Q] Yes, a stranger among your own people.
[A] Either the government's man within the party, or the party's man in
government. I think that yesterday's award (last Thursday, Kabiri, among
other politicians, received from the president's hands a medal in
connection with the 20th anniversary of independence) will further fan
this kind of talk.
But I am used to it. If some think that I am an Islamist, they are
right. Those who think that I am a secular, or pro-Western, or
pro-Russian, or pro-Iranian man, they are right in their own way too.
The problem is that I am not a supporter of self-isolation. We have
never isolated ourselves from the world, from anything that is happening
around the party.
We have good relations with Russia, West, Europe, China, the Islamic
world and government. If there are things that can unite us, why not do
it? But if there are things that we can criticize or disagree with, we
never hide our opinion.
Did our good relationship with China prevent us from speaking up against
handing over land to them? Any self-respecting Chinese would have done
the same, if his government did a similar thing.
Such political flexibility, on the one hand, has it own pluses, but on
the other hand - minuses, like such talks. However, we do not intend to
quit this policy because there is no sense in isolating oneself from
everyone else.
The IRPT does not need heated debates
[Q] Let's go back to the congress and the party Charter. For instance,
it says that the party is open to any Muslim citizen of Tajikistan. But
the IRPT is first of all a political, not religious organization. So how
does it square with the party's democratic orientation? Why such
inequality? Why, for instance, I, [let us assume] a Christian, cannot
join your party?
[A] This question has been discussed but the political council decided
not to change the charter. For now the issue remains open to the
I personally was for removing this restriction. What is my motivation?
First, we need to send a positive signal to society that everyone can
become an IRPT member, if they accept and respect our charter and
support the party's program. After all it is a political organization
based on Islamic values.
[Passage omitted: gives examples of foreign Islamic parties that have
Christians among members; the question is not expected to be raised at
the coming congress]
[Q] Let's go back to more immediate tasks. Probably, we are going to
talk about specific goals with you or a new leader after the congress,
but now can you say what is the party's main goal at the moment: say,
the elections scheduled for 2015 or still maintaining the party's unity
and in principle to preserve the only Islamic party in Central Asia?
[A] We have already fulfilled the task to preserve the party's unity.
Probably, in Tajikistan and in the region there are only few people who
can imagine the political scene without our party. Whereas before our
task was to preserve the party as a legal organization, now that is
We went through hard moments when our party's presence on the political
arena, I mean its legal presence, hanged in the balance. That stage is
in the past and now we have to think about new tasks, about establishing
the party as a real political force.
[Passage omitted: Kabiri says the party maintains close contact with
ordinary people and helps Tajik labour migrants in Russia]
[Kabiri] We are doing everything a political party that is not in power
can do. We have raised migrants' problems at various levels and by the
way our election program addressed these problems more clearly than
other parties'.
We are in constant touch with them, and they, by the way, do not expect
anything extraordinary from us. More than anything the migrants need
moral support.
All the other issues concerning the migrants' life and conditions must
be passed on to the ruling party and the government bodies that are
meant to solve such issues and that have the money, including from the
Although, of course, if we talk about their everyday issues, we as far
as we can help them. Our party has a network in Russian, a kind of a
party network and through it we help those who have lost jobs, cannot
return home and so on.
"They are frightened us with Islamization to hide their shortcomings"
[Q] The IRPT has repeatedly said that the law on parent's responsibility
to ban their children from visiting mosques is against the Koran. Can
you say what exactly does Koran say on this?
[A] Here is a quote from Koran, the Baqarah Surah: 114. Who is a bigger
sinner than the one who in the temples of God bans His name, and one who
wants to destroy these (temples)? They cannot go there without fear. May
shame be upon them in this world, and great suffering in the next."
Also in Prophet Mohammed's Hadiths it is told that people should "send
their children to the mosque from the age of seven. At the age of ten,
if they disobey, do not pray and do not go to the mosque, they should be
scolded of beaten."
This is not just our position, but also the position of some religious
leaders of Tajikistan. You are probably aware of the reaction of many
Islamic figures. Even such a cautious political organization as the
Islamic Conference Organization has not stayed indifferent and made a
The Islamic world which used to be silent about anything that goes on in
Central Asia, possibly because their own situation is not better, has
started to speak out now.
[Q] You know, in this context what is surprising is that many made
statements, and quite harsh statements - your deputies, the country's
religious figures, i.e. everyone, except you. You did it somewhat very
cautiously, almost remained silent.
[A] It's not true. When a party's political council makes a statement,
it means it comes from its leader.
We criticized that bill in parliament, but while criticizing it we
proposed a way out of the situation. The proposal was to introduce
restriction on visiting mosques for those under 18 only for the school
I am sorry, but during school holidays, in the evening instead of
hanging out in strange places it would be better for them (teenagers) to
be there [in mosques]. What's wrong with teenagers' going to a mosque
for 10-15 minutes?
Besides, at present imams can only give pro-government speeches and
sermons. At present all imam-hatibs [those who deliver Friday sermon]
are appointed with the approval of the authorities, and it's a very
important point.
Speeches are prepared for them, i.e. everything goes in line with the
state policy.
And in this context, if our officials were more pragmatic, they on the
contrary would tell the young people: instead of going to various
strange places, go to a mosque, because there they would hear what the
government wants them to hear.
That was our constructive proposal. Many supported it in private talks,
but no one wanted to take the risk [to push it].
[Passage omitted: only the two IRPT deputies voted for the proposal in
parliament, two other deputies abstained, the others voted against]
[Q] To continue the topic, you have said once that the foreign media,
"which traditionally do not write positively about Tajikistan," frighten
us with Islamization and do it in order to get on the nerves of our
already emotionally unstable elite. But if we honestly admit it, it is
clear that we, namely the authorities, frighten ourselves with
Islamization too. Otherwise, what is the mass return of our students
from foreign religious schools and the ban on visiting mosques for those
under 18 are about? I am sure you think so too, but would you say it
[A] Why not? Many intentionally frighten the Tajik citizens, our
neighbours and the world community with this bogeyman - Islamization.
They do it on purpose.
[Q] What for?
[A] To hide their own shortcomings. "We have a dangerous enemy -
Islamization. Beware, if anything we might have a second Afghanistan
They want the world community to turn a blind eye to their shortcomings,
put up with the current status quo only because of the danger of
[Q] And it works.
[A] For now, yes. But I think that the world community is already
frightened enough and the people of Tajikistan too. And it is simply not
possible to scare them more that that.
[Q] What's next then?
[A] It is going to have an opposite effect. How long can one frighten
others with myths, something that does not exist?
Many have already stopped associating terrorism only with Islam. After
the Norway events terrorism assumed a new 'Hollywood' face. It was not a
Muslim with a beard and shouts 'Allah is Great!' It was a blond,
blue-eyed young man, who in cold blood killed in the name of religion.
[Q] You have admitted once that your supporters vote for you as a
religious party, in other words, people follow their faith. Also you
said that "people looks for support in God, because there is nothing
else to lean on. And it's nothing to be afraid of." But don't you think
that this sharp rise [in religiousness] is dangerous after all. Because
history shows that an armed rebellion is always preceded by a strong
rise in religious sentiment?
[A] If this rise in religiousness finds its legal and practical
realization within the framework of political parties or other official
institutions, there is nothing dangerous about it.
But the authorities must be always ready for such developments and use
not only restrictive measures but also find some compromise and direct
this potential in the right direction.
If a rise in religiousness is accompanied with protest sentiments
because of social and economic conditions or lack of freedom and
justice, it is quite a dangerous mix. I hope the government knows what
to do in such circumstances. I hope, but I am not sure.
Source: Asia-Plus news agency website, Dushanbe, in Russian 18 Aug 11
BBC Mon CAU 020911 ad/bbu
(c) Copyright British Broadcasting Corporation 2011


text:
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text:
A light agenda and few speakers kept Tuesday night's Liberty County Board of Education meeting brief.
After months of value-engineering and contract negotiations, the Liberty County Board of Commissioners broke ground Wednesday at the future East End Community Complex.
The Coastal Regional Commission heard a special presentation about alternative fuels during its April meeting Wednesday at Richmond Hill City Center.
Although it was not among the 100 fastest growing between 2000 and 2010, Hinesville-Fort Stewart recently was named one of the 50 fastest-growing communities between 2010 and 2011, according to a release from the U.S. Census Bureau.
About 160 years ago, Providence Canyon was a network of 3- to 5-foot deep drainage ditches created by rainwater runoff from farmers' fields.
Georgia DOT contractor R.B. Baker will begin resurfacing work on U.S. 84/S.R. 38 beginning south of S.R. 119 and extending east of Ryon Avenue in the cities of Walthourville, Allenhurst and Hinesville in Liberty County, weather permitting. This work will be performed from 7 p.m.-7 a.m. through Friday, April 27. A single lane closure and/or flagmen will be utilized for this work. Motorists should reduce their speed in these and all work zones.
Short-term issue resolution plans were not the only ones on the table during the Liberty County-wide Planning Workshop, which was held March 28-30 at the King and Prince Golf & Beach Resort on St. Simons Island.
Long County residents participated in the 2012 Relay for Life on Friday night and Saturday morning at Veterans Stadium in Ludowici.
Despite the threat of rain and dropping temperatures, more than 200 people participated in the first-ever Good Friday Walk for Shelter.
U.S. Rep. Jack Kingston, R-Ga., touched on budget issues and government programs Tuesday during the Liberty County Chamber of Commerce's Eggs & Issues Breakfast at the Board of Education Transportation Complex.
One Liberty County school was recognized as a Healthy Schools Program model for its success in cutting high-calorie beverages and increasing its servings of fresh fruits and vegetables.
About 160 years ago, Providence Canyon was a network of 3 to 5-foot deep drainage ditches created by rainwater runoff from farmers' fields.
The Hinesville City Council voted Thursday to authorize the purchase of more than four acres of land along Frank Cochran Drive from 14 owners to accommodate the road's widening.
Every year during the Relay for Life of Liberty County, the luminaria ceremony is a special part of the evening.
Liberty Countians looking for a place to perfect their serves and backhands will have a new venue for that in the coming months, as the Liberty County Board of Commissioners gave the green light Tuesday to $180,432 in recreation-parks work.
Hinesville Mayor Pro Tem Charles Frasier on Thursday announced his intent to run for mayor in the November election.
Community leaders, business officials and citizens gathered at the Liberty College and Career Academy Thursday to hear a "year-in-review" update from the Liberty County Development Authority.
The Hinesville Rotary Club on Tuesday hosted its annual speech contest for area high-school students.
On an appropriately wet Friday, Liberty County officials and residents turned out to the Miller Park well site for a "Turn on the Tap" ceremony, marking the completion of a project started over 10 years ago.
Gina Riddle doesn't think she does anything more than the other people in her community. Others disagree.
There's a for-sale sign at the Jan and Dennis Waters Educational Center on Dunlevie Road in Allenhurst.
To celebrate the grand opening of its first Liberty County restaurant, Zaxby's gave away one free menu item per week for the next year to the first 100 customers in line Monday morning. By 9 a.m., the parking lot was crowded and the line easily exceeded 100 people. The first customer to arrive, Charles Heatwole of Hinesville, said he had been in line since 11:30 p.m. Sunday night.
A Liberty County man was stabbed during a domestic dispute Sunday afternoon and later rushed to the hospital.
Local residents lined both sides of Main Street on Monday morning - from the historic courthouse down to the Hendry Street intersection - to watch this year's parade honoring the birthday, life and legacy of Dr. Martin Luther King Jr.
Nearly a dozen area restaurants, caterers and food vendors participated Friday night in the fourth annual Liberty County Chamber of Commerce Taste of Liberty and awards banquet at the Dorchester Village Civic Center. The event - which spotlights community leaders, volunteers, local businesses and eateries - treated nearly 200 guests to flavors many didn't know they can enjoy right here.
The Liberty County Board of Commissioners on Thursday unanimously approved a request by the Liberty County Recreation Department board to dedicate a playground in honor of former rec department board member Mike Carreker.
The Hinesville City Council on Thursday recognized the dedication of some city departments during a recent utility emergency, and learned about the city's upcoming participation in a nationwide homeless count.
The Hinesville Area Arts Council opened 2015 with a reception for local artist Ashley Kukula Cuevas last Thursday at the HAAC's downtown gallery on Commerce Street.
Community churches, civic organizations and local leaders are planning a series of events to celebrate the life and legacy of Dr. Martin Luther King Jr. scheduled from Friday-Monday, Jan. 16-19.
Area residents, business leaders and "celebrities" gathered Friday at the La Quinta Inn in Flemington for the Atlantic Area Court Appointed Special Advocates' Dancing with the Stars kickoff event.
Page 1 of 1


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text: On January 1, 2003 12:06 am, The Cheeze wrote: > and the like, the beginning character of that line is the letter "ell" > not the number one. From just looking at the book one could easily > confuse the two. Which actually doens't matter. It's just a label. As long as it's identical init won't complain about it. -- Gerard Beekmans www.linuxfromscratch.org -*- If Linux doesn't have the solution, you have the wrong problem -*- -- Unsubscribe: send email to listar at linuxfromscratch.org and put 'unsubscribe lfs-support' in the subject header of the message


text:
nothin' but good-stuff
(35 Recipes) Created by LEEANTHONY40
Recipes in this Collection
This recipe has been marked private.
Good 3.2/5
(6 ratings)
Cookbook creator says: exactly like my recipe except i do not add the salt. can use crinchy p-butter or use 1 cup sugar if you would rahter not use the splenda. I have gotten away with using 3/4 cup. Submitted by AMANDANDOUG Carbs: 6.1g | Fat: 11.1g | Fiber: 1.3g | Protein: 5.2g | Calories: 146.7
Very Good 4.6/5
(87 ratings)
Submitted by SHANIMCK Carbs: 25.7g | Fat: 4.3g | Fiber: 4.6g | Protein: 2.6g | Calories: 145
Good 3.7/5
(34 ratings)
These potato cakes have a little kick provided by the jalapeno pepper. Submitted by LOTUS737 Carbs: 26.1g | Fat: 4.7g | Fiber: 3.5g | Protein: 3.8g | Calories: 158.1
Good 3.0/5
(1 rating)
Submitted by LEEANTHONY40 Carbs: 20.9g | Fat: 11.4g | Fiber: 1.3g | Protein: 5.9g | Calories: 199.3
Very Good 4.5/5
(34 ratings)
Flaky, pre-made puff pastry with gourmet chocolate and sweet, romantic berries make for an easy, quick and perfect Valentine's treat for couples everywhere. Submitted by JO_JO_BA Carbs: 16.8g | Fat: 10.4g | Fiber: 1.7g | Protein: 2.9g | Calories: 168.9
Very Good 4.0/5
(6 ratings)
Submitted by BAMOM19 Carbs: 2.8g | Fat: 7.6g | Fiber: 0.1g | Protein: 13.1g | Calories: 131.7
This roasted chicken gets its sticky coating from the juices it releases while being baked. Carbs: 5.6g | Fat: 6.7g | Fiber: 1.6g | Protein: 43.2g | Calories: 263.9
The same great taste of the Italian favorite, but this one only has five grams of fat! Submitted by CONNIE563 Carbs: 13.6g | Fat: 5.4g | Fiber: 0.9g | Protein: 17g | Calories: 173.3
Very Good 4.2/5
(20 ratings)
Tahini is ground sesame seeds. This is a great dressing or dip for grilled chicken, salads or steamed veggies, especially broccoli. Has a strong, spicy and nutty taste. Submitted by NELKATA Carbs: 2.9g | Fat: 2.7g | Fiber: 0.6g | Protein: 1.5g | Calories: 38.7
Very Good 4.0/5
(64 ratings)
A tempting dish that will delight all who consume it. Carbs: 57.6g | Fat: 7.3g | Fiber: 7.4g | Protein: 6.1g | Calories: 304.1
Good 3.7/5
(30 ratings)
You won't believe how tasty this is! Submitted by LYRICK24 Carbs: 42.9g | Fat: 5.9g | Fiber: 5.7g | Protein: 37.8g | Calories: 382.5
A great dish for Sunday brunch. Submitted by STACISHU Carbs: 9.3g | Fat: 7.3g | Fiber: 2.9g | Protein: 17g | Calories: 166
Use coleslaw mix to make a quick & easy treat! Eat as a snack, side, or a meal. Submitted by HARV47 Carbs: 13.9g | Fat: 1.7g | Fiber: 1.1g | Protein: 5.5g | Calories: 91.2
Incredible! 5.0/5
(4 ratings)
Submitted by LARAINE Carbs: 40.8g | Fat: 6.3g | Fiber: 1.9g | Protein: 7.7g | Calories: 233.4
Very Good 4.3/5
(23 ratings)
This recipe is great at a BBQ as well! Submitted by DAREETOES Carbs: 41.1g | Fat: 7.6g | Fiber: 6.8g | Protein: 31.2g | Calories: 346.9
(no ratings)
Submitted by LEEANTHONY40 Carbs: 7.9g | Fat: 3.2g | Fiber: 1.7g | Protein: 1.5g | Calories: 60.3
This chilled strawberry soup is a sweet spin on gazpacho. Serve with crème fraiche and slivered almonds on top. Submitted by JULZ654 Carbs: 25.1g | Fat: 1.3g | Fiber: 2.1g | Protein: 3.9g | Calories: 121.6
(9 ratings)
Easy, 4 ingredient, chicken dish that requires very little prep time and practically cooks by itself. Submitted by ANEWAY Carbs: 16.2g | Fat: 1.5g | Fiber: 0.3g | Protein: 28.2g | Calories: 197.6
Very Good 4.0/5
(2 ratings)
When I was younger we ate a dish called "Irish" spaghetti, named that because it was green obviously. I made it healthier. Submitted by TRACYZABELLE Carbs: 44.4g | Fat: 7.8g | Fiber: 8.6g | Protein: 9.5g | Calories: 267.4


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We've heard your feedback and are continuing to build a better Slickdeals. Click here to check out the updated site.
Well, the Q's didn't arrive in time but thats OK I still got some great deals with the ones I had.
3 ritz 3 wheat thin 2 oreo 2 gals milk 1 lb. LOL cheese 1 lb. of deli ham 4 packs of Kraft cheese 1 lb. Velveeta 4 lbs of pork sirloin steaks 60 worth of groceries for 28 bucks, not bad at Hannaford. Also found in the Organic and Natural foods section, there is a booklet called Organic and Natural and it has some Q's inside 1/2 Amy's products 1 off any Bare Naked product 1 off any Ecover outdoor product 1 off Kashi Honey Sunshine cereal 1/2 Eden Soy quarts all have varying exp. dates HTH Last edited by freeisgood12; 06-20-2009 at 01:23 PM.. Reason: forgot something |
Also, when they have blinkies, I notice they are for less $$$ than at shaw's, so I try to pick up my blinkies at Shaw's to use at Hannaford! Last edited by tracys3sons; 06-20-2009 at 01:33 PM.. Reason: Automerged Doublepost |
6/21 deals
Hi everyone,Here's what I see that looks good this week: - Top round steak, 3-4 lb package - $1.89/lb - Eastern peaches - $0.99/lb - Knorr Lipton sides - $0.99 each - Strawberries, 2 lb package - $3.69 (that's $1.85 per lb.) - Dannon yogurt, 6oz cups - $0.40 each - Pepperidge Farm Goldfish - $1.79 each - Hannaford brand English muffins, wheat, multigrain or plain - $0.99each - Mott's apple sauce, 6 pack all varieties - $1.89 each |
Yeah, don't know about the Eastern Peaches at Hannaford (I'll pick some up later on today), but I bought some peaches at Roche (I don't do much at that store because it is very expensive) that was on sale for $.99 a pound a couple days ago and they were the best peaches I ever had. Also, I found Gifford's at Roche on sale for $3 a quart and there was a $.50 off peelie that doubled so it was only $2 a quart.
I'm gonna type these in and then try to paste them in the wiki... there are lots more items in the flyer, but these are the ones that seemed like good deals to me.
Sunday June 21 - Saturday June 27 Front Page Top Round Steak $1.89/lb Southern Pork Ribs $1.29/lb Mini Seedless Watermelon $1.99 ea Eastern Peaches .99/lb Applewood Smoked or Black Forest Ham $5.99/lb Hannaford Salad Dressing 16oz .99 Turkey Hill Drinks .99 Hunts Spaghetti Sauce .99 Prince or Ronzoni Elbow Mac $1.19 Hannaford Giant Bread $1.35 Knorr Lipton Sides .99 Hannaford Crispy Rice 2/$3 Chef Boyardee Canned Pasta .92 Dairy Blue Bonnet Margarine 16oz .99 Cabot Sour Cream 16oz $1.19 Heluva Good Dips 12oz $1.79 Use $1/2 from 5/17 SS Frozen Hood Ice Cream 2/$5 In-ad Q: Buy 2, get free box of Hannaford conesUse $1/1 from 6/7 SS Produce Fresh Express .99 Strawberries 2lbs $3.69 Pet Alpo 13.2ox can .68 Other Goldfish $1.79 Use $1/2 SC from Summer Savings pamphlet Vitamin Water $1 Use $1/5 from Summer Savings French's Mustard Spicy Brown or Yellow $1.49 Use .50/1 from Summer Savings ETA: I had to walk away in the middle of typing this, and ekrah beat me to it! I'll try to add it all together and update the wiki now... |
Thanks for keeping this updated guys!! I am on vaca and trying not to be on here much (all we've had is rain, so it's tough!), and I didn't get the new flier (I'll get a headach if I look at the on-line flier too long!!)
Last edited by MaineMomOf4; 06-22-2009 at 01:05 PM.. Reason: Automerged Doublepost |
Hi Everyone,
So glad someone started this thread! I like Hannaford's quality a lot but I always thought their prices were high. But after last weekend I decided I'd give them a try again. I was at an event in Clinton, MA and they had a table there with freebies. One freebie was a coupon sheet with: $1 off any Hannaford brand item $1 off any seasonal merchandise $1 off any produce $1 off any Taste of Inspirations rub FREE bag of Hannaford marshmallow with purchase of Hannaford Graham crackers. They all expire on 8/8/09 so keep a lookout for these. Thanks and I'll see if I can be a regular contributor. Danielle |
3 Day Deals - Friday, Saturday, & Sunday 6/26
Front Page Deals Hannaford Chicken Leg Quarters ~ $0.49/lb (3-4 lb pkg) Hormel Cooked Ham ~ $2.99/lb Oscar Mayer Bacon ~ $2.49 (Limit 4) Barber Foods (8-10oz) ~ $1.99 (Limit 4) Crest Toothpaste (6.4 oz) ~ $1.29 (Limit 4) Frito Lay Tostitos ~ 2/$4 (Limit 4) Link to 3 day sale here [hannaford.com]. Last edited by irishoct31; 06-25-2009 at 06:51 AM.. �☆�♥�☆�The greatest pleasure in life is doing what people say you cannot do!�☆�♥�☆� |
I found a pamphlet near the meat department this week that says Buy big and save up to $20 (it lists the packages of meat that can be purchased from them) on the back it has a coupon, $1 off natures place chicken valid may 3 - september 30, 2009, the usual one per household. Also found the Heineken (2 Mail In rebates) $10 on $20 of premium cuts of fresh beef, marinades, seasonings, salty snacks, and ice, and $10 on $20 of premium cheese, fruit, salad dressings, produce, dips, salty snacks and ice. |
Clearance/50% items
I just did a quick run to Hannaford and of course I checked out the clearance section. I shop the Clinton, MA store and the clearance stuff is in the frozen food isle.Post Bluberry Morning is 50% off, so that's $1.00 per box. Wish I had a coupon. Also there were Nutrapal snack bars. Fiskars scisors for kids Airborne tablets-the stuff you take before you go on an airplane Note pads Starbucks chocolates Lots of Asian sauces Some Baby formula Bags of balloons for $1.49 each Reynold Handi-Vac starter kit for $2.75 (I used a peelie from the reynolds wrap for .35 and it worked without problems). I ended up going overboard on other items and paid $24.29 OOP but I did get 2 big packs of chicken leg quarters, chic breast and a pork shoulder for pulled pork tonight! Enjoy the savings. |
BTW, I'd thought I'd say that I've found these when I've gone camping in Maine. I once found them at Powder Horn Campground a few years back where they have all the pamphlets (I think its so that people would drive out to Hannaford instead of shopping at the convenient but expensive Shur Fine down the street). So they were quite awesome. We saved a lot of money with these coupons a couple years back, but haven't found them since then.
Week of June 28 - July 4
Front Page: Boneless Skinless Chicken Breast 3-5 lb pk - $1.99/lb Washington Bing Cherries - $1.99/lb Blueberries - $1.49/pint Boneless New York Sirloin 3-4 lb pk - $2.99/lb LowFat Ice Cream 56oz - $0.99 Bud Light 30 pk - $16.99 Coke 12 pk - $2.50 Lay's or Cape Cod Chips - $2 Poland Springs Water 24pk - $3.88 Tide 2x Ultra - $5.99 Bounty 6 roll - $5.99 Other Vitamin Water - $1 Capri Sun - $2 Hannaford Dressing - $0.99 Folgers Coffee - $2.99 Hannaford Hamburg or HotDog buns - $0.99 Ben & Jerry's Ice Cream cups 3.6oz - $1 Smart Option Apple Juice 64oz - $1.29 This is from Bar Harbor, hopefully some of you have some better prices! |
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Hotels in Corpus Christi
From luxury resorts to small design hotels and cozy inns, there are an infinite number of great places to stay in the world, including hotels in Corpus Christi. Browse our travel guide and get Travel + Leisure's picks for the best Corpus Christi hotels—all-inclusive resorts, design hotels, remote lodges, vacation rentals, and more. Our international team of editors and writers handpicks the top Corpus Christi hotels, helping travelers discover the most popular places to stay in Corpus Christi, and the most memorable.
Whether a boutique hotel with luxury amenities, a wilderness lodge, a cool rental home, or a country inn fit for your budget, Travel + Leisure highlights the best of the best. From affordable beach resorts and cozy inns to high-tech hotels and kid-friendly all-inclusive resorts, these Corpus Christi hotel listings will help you find just the right place to spend the night during your visit. Below find Travel + Leisure's top spots for where to stay in Corpus Christi.
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Villa La Casita
PRICE RANGE:You'll have total privacy at this Spanish hacienda-style house, built in the early 1900s. Elegantly arched doorways link the two bedrooms and commo... More
Explore hotels in Gulf Coast for more options.
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Ken Caryl Disc Golf Course
Primary tabs
Year Established:
(3 votes)
Short course requiring a wide variety of shots. Private club, but course open to disc golfers. Great for kids.
Course Details
# Holes: 9
Target Type: Mach I
Tee Type: Concrete
Course Length: 1,515ft
Alternate Length: 0ft
Hole Length: Under 300ft: 9 | 300 - 400ft: 0 | Over 400ft: 0
From I-70, south on 470 for 9.3 miles, east on Ken Caryl 1.6 miles, right on Continental Divide, left into Ranch House driveway.
First Tee:
(-105.119,39.5775 )
Email: John Bird
Contact Phone #1: 720-319-0213
Course Reviews
by clifftowne on Nov 3, 2011 at 1:46pm
Good for newbies. Short, busy but fun. Maybe a redesign could add some length? Would be a cool vintage plastic course (which makes sense given the 1978 install date).
by BigCountry on Jun 27, 2010 at 6:44pm
Great course to practice your short game. Its close quarters and I've had several close calls from other players throwing at nearby holes.
by chouwalker on Oct 5, 2009 at 5:15am
Grassy 9-hole course is great for families and beginners. All holes are short, but trees provide some challenges. Best course in Denver area to take a first-time player.
Courses Close By
- Schaefer Disc Golf Course, Denver CO US
- ThunderRidge High School, Highlands Ranch CO US
- Colorado Heights University Disc Golf Course, Denver CO US
- Red Rock Campus Course, Lakewood CO US
- David A. Lorenz DG Course, Littleton CO US
- Beaver Ranch - Conifer, Conifer CO US
- Village Greens Park, Greenwood Village CO US
- Red Rocks College Disc Golf Course, Arvada CO US
- Globeville Landing, Denver CO US
- Johnny Roberts Disc Golf Course, Arvada CO US


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The board that oversees Billings' 2,580 acres of parkland checked out some of the results of the $2 million-per-year citywide park district this week.
"It's good to see where the park maintenance district money is going," said Marcia Clausing, a member of the Parks, Recreation and Cemetery Board. "It's being used in a way to benefit a lot of people in a quick manner."
Together with city council member Ken Crouch and escorted by parks staff, board members were shown new modular restrooms, a remodeled neighborhood center, new batting cage pitching and ball retrieval machines, safer playgrounds — even an irrigation system.
At Veterans Park, a remodeled neighborhood center — available for rent at $100 per day — takes the place of a warming center that was formerly used during ice-skating season. New bathrooms are handicapped accessible. Parks Superintendent Jon Thompson said two or three people putting a shoulder to the neighborhood center could have knocked over a wall on the old 1950s-era building, as well as an identically remodeled building at Gorham Park on the West End.
"We could have replaced the neighborhood centers with new modular buildings, but this is perfect," said Parks Director Michael Whitaker. "It took more time and effort, but (Planner) Mark Jarvis worked with the architects to save these buildings."
New material that resembles wood chips has been scattered at 22 playgrounds to protect children from injuries even if they fall from the highest slide. Park attendants rake the chips every morning and place then at the ends of slides and under swings, where children's sneakers can't help pushing them away.
Officials had good news and bad news about installing automatic irrigation systems at selected parks. While the price tag is between $200,000 and $300,000 per system, automatic systems drive irrigating costs down about 30 percent and can be easily programmed to water parks when people aren't using them — say, in the dead of night.
The board next gathered at the nine new pitching machines at Stewart Park — not to take their cuts, but to hear from Recreation Superintendent Kory Thomson how baseball and softball players have taken to the machines, which can do everything from lob a softball to fire a baseball 70 miles per hour. Because the pitching machines are 40 feet from the batters — 20 feet closer than a baseball pitcher stands while firing away from mound — a 70 mph fastball delivered by a pitching machine is the equivalent of a 90 mph heater fired by a Major League hurler from 60 feet, 6 inches.
Temperatures affect a pitching machine's ability to deliver strikes, Thomson noted. As the mercury climbs, balls get softer and the pitches get gradually higher. Colder temperatures produce knee-high strikes, rather than waist-high deliveries.
"But they're all strikes," he said. "That's what kids are paying for." There are bargains available, but in general a $2 token buys a batter 20 swings. The new machines are expected to generate $10,000 annually in net revenue.
Billings Little Leaguers are apparently smacking the balls with some authority. Thomson said that attendants spend a fair amount of time retying loose net strings to close gaps and keep the balls inside the net, which looks a little like a circus big top.
A few minutes later, Thompson, the park superintendent, asked the group to look down, where they spied gnarled, dying dandelions, which pleases park officials and park users alike.
Weed management is part of the park maintenance district focus; at several locations, about 320 acres have been sprayed with a herbicide. "There are parks that haven't looked this good in 20 years," Thompson said.
At Sacajawea Park, Thompson pointed out one of eight pumping stations the department employs to keep parks green. A big issue at parks like Stewart and Amend parks is that water connections aren't large enough, which means parks personnel can't water until ditch water becomes available.
Sacajawea Park must be watered in zones, and it takes a week to water all seven zones. Upsizing the city water line would cut that chore down to one night, he said.
The group concluded its tour with a brief stop at Mountview Cemetery.
"You can only show so much to board members with a PowerPoint presentation," Whitaker said. "It helps to go on-site and to show what's been done."
He said that beginning this fall the board will begin work on a second three-year plan for parks improvements.
That plan, which requires city council approval, should be in place by the beginning of the 2015-16 fiscal year.


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Makes 6 first-course servings
- 1 cup dried small white beans
- 1 medium onion, quartered
- 3 large fresh thyme sprigs
- 1 bay leaf
- 7 tablespoons extra-virgin olive oil
- 2 large shallots, chopped
- 1 pound cleaned calamari (tentacles and bodies)
- 1/2 cup fresh lemon juice
- 2 garlic cloves, minced
- 1/4 cup chopped fresh Italian parsley
- 1/4 teaspoon dried crushed red pepper
Place beans in large saucepan. Pour enough water over beans to cover by 3 inches. Bring to boil. Remove from heat; cover and let stand 1 hour. Add onion, thyme, and bay leaf to beans; simmer until beans are tender, stirring occasionally, about 1 hour 15 minutes. Drain. Discard onion, thyme, and bay leaf; return beans to saucepan.
Heat 2 tablespoons oil in small skillet over medium heat. Add shallots and sauté until tender, about 4 minutes. Stir shallots into beans. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm over medium-low heat, stirring and adding more water to moisten if necessary, before serving.)
Place calamari tentacles in medium bowl. Cut calamari bodies lengthwise in half. Using sharp knife, score bodies at 1/2-inch intervals in lattice pattern (do not cut through). Add to bowl. Add 2 tablespoons oil, lemon juice, and garlic; toss to coat. Let stand 1 hour.
Prepare barbecue (medium-high heat). Drain calamari; sprinkle with salt and pepper. Grill just until slightly curled at edges, about 30 seconds per side.
Stir parsley into warm beans. Divide beans among 6 plates. Top with calamari. Drizzle remaining 3 tablespoons oil over. Sprinkle with crushed red pepper.
my notes
- Calories357
- Carbohydrates31 g (10%)
- Fat17 g (27%)
- Protein21 g (42%)
- Saturated Fat3 g (13%)
- Sodium45 mg (2%)
- Polyunsaturated Fat2 g
- Fiber7 g (27%)
- Monounsaturated Fat12 g
- Cholesterol176 mg (59%)


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Steve Jobs is back in the spotlight this week as the new biopic, Jobs, heads to theaters, and the big thing that everyone wants to know is – does leading man Ashton Kutcher pull off the part? Entertainment Editor Lindsay Miller was at the premiere last night in Los Angeles, where Ashton stepped out with his costars to talk about the challenging role of the Apple founder. Jobs hits theaters Aug. 16.
[grabpress_video guid="70dfb678c56955a77ce9f55b95f6b8802f319214"]


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Arizona State Sun Devils
ASU's Will Sutton named AP All-American
The accolades continue for Arizona State junior defensive tackle Will Sutton, who Tuesday was named a First-Team All-American by the Associated Press.
Sutton ranked fifth in the nation in tackles for loss and 13th in sacks during a season in which he was named the Pac-12 Pat Tillman Defensive Player of the Year.
The Corona, California product has also been named to All-American teams by Sporting News, the American Football Coaches Association, the Walter Camp Football Foundation, CBS Sports, Lindy's, Athlon Sports and Scout.com.
"That recognition, Will would be the first one to tell you, is a reflection of his teammates and the commitment they've made to be good," Arizona State head coach Todd Graham said Tuesday. "I'm really proud of him and I'm proud of our guys and we're awful proud to have a consensus All-American, the player of the year in the conference, that means we're doing some good things defensively, for sure."
He is the 18th consensus All-American in Arizona State history and the first since kicker Thomas Weber in 2007.
Sutton and the Sun Devils will play Navy in the Kraft Fight Hunger Bowl in San Francisco December 29.
Most Popular
Sun Devils Audio
- Ray Anderson- ASU athletic directorRay Anderson is happy to be at ASU as the NFL continues to take a public relations hit.
- Herb Sendek, head coach ASU basketballCoach Sendek talks about ASU's big win over Colorado.
- Jake Plummer- Former ASU and Cardinals quarterbackJake Plummer loves Andrew Luck and picks the Colts to upset the Patriots.
- Ray Anderson- ASU athletic directorRay Anderson says the College Football Playoff system worked the way the NCAA wanted it to.
- Herb Sendek, head coach ASU basketballCoach Sendek talks about ASU's struggles at the free-throw line.


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Sundown: Top Terrorist Killed
Plus Morton Klein piles on Soros, and more
• Islam Yasin, a senior operative in the Gaza-based Army of Islam, was killed in an Israeli Air Force attack in Gaza City today. Yasin was reportedly plotting to kidnap Israeli tourists in the Sinai. [JTA]
• Residents of Ghajar, the disputed town on the Israel-Lebanon border, want the IDF, which is set to vacate, to stay. [Haaretz]
• Breaking: Morton Klein of the Zionist Organization of America likes to second-guess the behavior of teenage Jewish boys during the Holocaust. [JustASC]
• An interesting quote from Hannah Rosenthal, the Obama administration's anti-Semitism envoy, on the connection between anti-Zionism and anti-Semitism. [Goldblog]
• The fall-out from Wire creator David Simon's speech at the General Assembly, in which he complained that Jewish institutions are not doing enough to halt the "Holocaust in slow motion" in black urban communities, has been mostly (and predictably) critical. [NY Jewish Week]
• "I'm going to Graceland"? Paul Simon to release an album of Christmas jingles. [Jewcy]
And now, an ostrich and a baby giraffe playing tag.


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ZIRKONZAHN's Zirkonofen 700 sintering furnace offers high-end technology with aesthetic design. It is equipped with three MoSi2 heating elements which allow to reach a maximum heating temperature of up to 1700 °C (3092 degrees Fahrenheit). The bigger combustion chamber (8 x 10 x 10 cm) makes it possible to sinter approximately 80 units in a single sintering process. With ten preset sinter programs and memory for up to 2000 programs the Zirkonofen 700 sintering furnace is optimally prepared for the latest developments in zirconia technology. For more information and example cases, visit www.zirkonzahn.com.
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The BRIDGE is an online network from LMT dedicated exclusively for members of the Dental Laboratory community. Join free to learn more about Zirkonofen 700 Furnace and other products.


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Musical Moments From Chopin
This page has been viewed 35 times this month, and 1846 times total.
>Walter Lantz Productions
- Walter Lantz Productions
- Animated Characters: Woody Woodpecker, Andy Panda, Chicken, Dog, Horse.
- Awards: Academy Award Nominee, Best Short Subject (Cartoon), 1947.
- Originally Released in 1947.
- Production Number: F-10.
MPAA: 11865 - Running Time: 8 minutes.
- TechniColor
Cartoon Production Information:
Second in the "Musical Miniatures" series.
Traditional, Hand-drawn Animation.
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Anne's Prince Edward Island
By Ann | August 22, 2014
In May, I visited Prince Edward Island to research a travel story on Anne of Green Gables (which appears in this Sunday's New York Times). I know, I say this every time, but this was one of my favorite pieces to report and write. As a lifelong fan of Anne-with-an-e, the entire experience was a joy. The photos that illustrate the article are stunning, but I thought I'd share a few snapshots from my travels with Anne Shirley…
The Dunelands trail (photo above), part of the Prince Edward Island National Park, edges a magnificent rock and sand shore. She doesn't mention it in Anne of Green Gables, but Maud—as L.M. Montgomery was known—often walked here. "To my left extended the shining curve of the sandshore; on on my right were rugged rocks with little coves, where the waves swished on the pebbles," she wrote in her journals. "I could have lingered there for hours and watched the sea with the gulls soaring over it."
Green Gables looked so exactly as I'd pictured it, I almost burst into tears. I went through the house twice and on my second visit I was alone (it was lunchtime), just me and a couple of Parks Canada staff. I felt like I'd actually stepped into the pages of the book.
Here's the Haunted Wood—and you can see the 18-hole golf course that surrounds it, too.
As I ventured further and further from Cavendish, everywhere I looked I caught glimpses of Maud's island of "ruby, and emerald, and sapphire."
My late May visit allowed me to see the island in its spring glory. "The young leaves are such a bright, tender green," wrote Maud in her journals. "The grass is green and velvety, starred with hundreds of dandelions."
"I don't know what lies around the bend, but I'm going to believe that the best does," said Anne, at the end of Anne of Green Gables. "I wonder how the road beyond goes—what there is of green glory and soft, checkered light and shadows—what new landscapes—what new beauties—what curves and hills and valleys further on."
More reading about Lucy Maud Montgomery:
Mary Henley Rubio's Lucy Maud Montgomery: The Gift of Wings, is one of the best biographies of an author I've read, meticulously researched, offering insights into Maud's personality—and a shocking, controversial theory about her death.
Maud's journal from 1889-1910 was a charming companion to my trip.
Of course, I reread Anne of Green Gables and found her as lovable as ever.
With recipes, crafts, and more, The Anne of Green Gables Treasury is a wonderful way to recreate Anne's world (for kids—or anyone!). Co-author Carolyn Collins also has a website, Ingleside Impressions, filled with Anne info.
And you can check out my article here and read about my oyster fishing adventures here :)
Topics: Voyages | 16 Comments »
Gone fishin'
By Ann | August 1, 2014
Happy August!
It's officially cucumber time and I'm taking the month off from blogging. Instead of fishing for fish, I'll be fishing for words—I hope to use this time to make some serious progress on my new book.
As I'm not actually going anywhere, I'll still be doing LOTS of cooking at home. If you're curious about my kitchen, please stop by on Instagram :)
Enjoy the rest of the summer! See you in September!
(Lighthouse at French River, Prince Edward Island, Canada.)
Topics: Uncategorized | 8 Comments »
Veggie spaghetti with shrimp
By Ann | July 29, 2014
If you're a regular reader, you probably know I'm fascinated by home cooking—not elaborate food, but rather the quick weeknight meals people throw together after a long day at work. Today I'm delighted to welcome Jane Grey Battle, age 10, who shares her fast, healthy—and award-winning!—recipe for Veggie Spaghetti with Alabama Gulf Shrimp.
Grey (as she's called, despite the info in the links :) recently represented her home state of Alabama at the Kids' State Dinner at the White House. She was one of 54 young chefs honored as winners of the Healthy Lunchtime Challenge, a recipe contest linked to the first lady's Let's Move Campaign. Recipes had to include each of the four food groups: vegetables, whole grains, lean proteins, and low-fat dairy—with fruits and vegetables composing about half of the plate. The contest received over 1,500 entries from around the country.
I'm thrilled to talk to Grey about her winning dish and afternoon at the White House!
On entering the contest:
My mom and dad encouraged me, because I love to try different foods. Our family cooks together a lot. We'll all decide on a meal and get our own part or job. It's very fun and the competition was sort of like that except I was creating the meal. Honestly, when we first sent the recipe, I didn't really think I had a chance—it's just one of those things you do for fun.
On creating her dish:
My dish began with a meal that we cook frequently—an Italian capellini dish with dried red pepper. As a family, we watch cooking shows. One of our favorites is called "Chopped." I approached the new recipe like that—substituting healthy options for unhealthy, which is the reason we used spaghetti squash instead of pasta.
On the rigors of recipe testing—and tasting:
After cooking [the dish] seven or eight times we realized that we weren't a hundred percent sure of the cooking times! So, we did it all over again, one last time. I pretended like I was "Rachael Grey" and talked like I was on TV, which helped as I wrote the final recipe down while my mom cooked it. I owe a lot to my family. They were right there beside me. My sister and I pretended we were judges on "Chopped" when we tasted the different versions of the recipe!
On learning the good news:
In May, we found out that the recipe was a finalist. Waiting was very nerve-wracking. I was at camp when my mom got the email about winning the trip to DC. My whole family knew before I did. Just as we were loading my camp gear in the car alongside two of my best friends, my sister showed me the letter. I squealed and hugged my friends. They were so excited with me, which makes for a really good friend. It was probably the best twenty seconds of my life. I jumped up and down and hugged everyone in sight.
On visiting the White House:
It was just so weird to be in the White House and be able to sit on the couch and to be treated as a guest. Michelle Obama spoke and President Obama made a surprise visit and spoke for a few minutes. I got to meet and be interviewed by the White House chef, Sam Kass (photo above). He's awesome and really smart. We visited the White House garden. I saw Benjamin Franklin's fig tree! The day went by like a blur.
On meeting the First Lady:
We all walked through a line where we got to meet and take our picture with Michelle Obama. She's the tallest woman I've ever met!
On the best parts of the experience:
I met a girl named Abigail Cornwell from Ohio (photo above). We are pen pals now. Also, when we returned to Birmingham and got off the plane, my third grade teacher, Mrs. Crawford, was standing there. She is one of my favorite teachers and I thought that was the best ending I could ever have to the trip.
Veggie Spaghetti with Alabama Gulf Shrimp
Adapted from Jane Grey Battle
Note from Ann: I loved the bright, warm flavors of Grey's dish, as well as her lightening-quick method for cooking the spaghetti squash. I have to admit, however, that I substituted fresh oregano because my grocery store was out of fresh basil! In the height of summer! (#foodcrimes) I also used smoked paprika instead of chiles de arbol. I can't wait to try this again, as written.
Serves four
1 large (or 2 small) spaghetti squash
Olive oil
1 onion, peeled and chopped
6 cloves garlic, peeled and finely chopped
4 tomatoes, coarsely chopped
1 teaspoon sugar
Handful of fresh basil, cut into a chiffonade (or fresh thyme, or oregano)
24 large raw shrimp, peeled and deveined
2 1/2 cups kale, destemmed and chopped
Pierce the squash with a fork in several spots. Microwave the squash on high for 15 minutes, in bursts of 5 minutes, or until the squash feels soft. Allow to cool for several minutes—it will be hot! Cut the squash in half lengthwise and scoop out the seeds. Using a fork, scrape the strands of squash into a bowl. Season lightly with salt and pepper and a drizzle of olive oil.
In a large sauté pan, warm 1 tablespoon of oil over medium heat. Add the onion and garlic and sauté until softened and fragrant, about 5 minutes. Add the tomatoes and sugar; season with salt. Cover with a lid and cook for 10 minutes. Decrease the heat to low, add the herbs and chiles and continue cooking for 8-10 minutes, until the sauce thickens slightly. Add the kale, increase the heat to medium, cover and cook for 5-7 minutes, until the kale has wilted. Stir in shrimp and cook until the shrimp are firm and pink, about 5-6 minutes.
Divide the spaghetti squash between four plates and spoon over the sauce and shrimp.
(Second photo by Jeff Elkins for Epicurious. Third and fourth photos from Brooke Battle.)
PS Listen to an interview with Grey on NPR!
Topics: Free of gluten, In the news, Recettes | 7 Comments »
Homemade ricotta
By Ann | July 22, 2014
If I finish all my weekend cooking projects, I often say: "Hmm, maybe I'll make a peach pie." (Or a batch of financiers. A pot of black beans. A pint of ice cream. You get the picture.) To which my husband will say: "Please, NO, you're doing too MUCH, you need to REST." It's become a household joke because while he does not think I'm a delicate flower, he does want to avoid a Sunday evening featuring a sink full of dishes, sticky counters, and an irritable wife with sore feet.
So last Sunday afternoon, when I suggested that I "whip up" a batch of homemade ricotta cheese, he looked at me like I was insane—especially since I had just finished ripping my hair out over a quiche that turned out raw in the middle, which I ended up finishing off in the microwave. (#keepingitreal, guys! :) But then he left unexpectedly for work, and I was left to dabble with my cheesecloth and lemons, bottles of milk from grass-fed cows, and Claudia Lucero's delightful new book, One-Hour Cheese.
Claudia moved to Portland, Oregon in 2006, with a dream of owning a plot of land and growing her own vegetables. Pickling, preserving, and cheese-making soon followed—as did a business of DIY cheese kits, which she sells via her website, Urban Cheesecraft, and Williams Sonoma. In her wonderful book, she shares tips, recipes, and step-by-step photos for simple cheeses that can be made in one hour or less—fresh varieties like paneer, haloumi, or cottage cheese. "All of the cheesemaking techniques shared in this book are based on traditional methods," she writes. "You will heat milk, add coagulant, drain, mill, salt, and press curds just like humans have done for thousands and thousands of years."
Ricotta is one of the easiest cheeses to make. It starts with a pot of milk and cream, and a hit of acid, either lemon juice, or vinegar. (Admittedly, this is not technically ricotta, which is traditionally made with leftover whey, not fresh milk, but let's not split hairs.) Heat the liquid and acid until coagulation occurs, drain the curds from the whey in fine cheesecloth, salt, and eat. C'est tout. Easy, right?
I did all these things, hovering over the pot as I took the temperature of the milk at regular intervals. I thought I saw curds forming, but when I drained the liquid through the cheesecloth, I found no curds at all. Just lots of expensive milk swirling down the drain.
Gloom. Frustration. Despair. Frantic googling. No real answers. The next day, I called Claudia to see if she could help. Here are her tips:
Don't dump out the pot:
"You might be frustrated, and I don't blame you," she says. "Walk away for a while, but whatever you do, don't dump out the results. Put the whole pot in the fridge for a day if you have to. Take a breather. Surprise results can almost always be saved and turned into something delicious." (Too late for me, I had already dumped out the pot.)
Check the milk:
Make sure you're not using ultra-pasteurized milk. "This form of milk has been heated at a higher temperature than pasteurized milk. All the good bacteria are killed along with the bad, and the milk's protein and calcium have been weakened," says Claudia. Though it CAN be used "in a pinch" for "loose, acid-coagulated cheese like Meyer Lemon Ricotta," she doesn't recommend it. Instead, "look everywhere on the jug to find UP, UHP, of Ultra-Pasteurized and then steer clear."
Check your thermometer:
The milk needs to heat to 190ºF so "make sure your thermometer is accurate," she says. "Fill a cup with ice and pour just enough water in to cover the ice. Dip the thermometer into the icy water for about 30 seconds. The temperature should read very close to freezing temperature (32ºF)." As I live in a magical land without home ice-makers (New York City), I employed a similar method, but in boiling water (212ºF).
Add more acid:
"If you use lemons, one of the things that happens with fresh citrus is that some are more acid than others. Squeeze an extra two tablespoons of lemon juice," she suggests. "If the milk isn't coagulating, mix in one tablespoon, very gently. It should take affect within one minute. If not, add another tablespoon."
Use your cooking smarts:
Even if you've triple-checked your thermometer, don't rely on tools alone—use your eyes and nose. "At 190 degrees, the milk is almost at boiling, so it should be foamy, with steam rising from the pot as well as little bubbles forming around the edge."
Double up the cheesecloth:
"Why not go ahead and double it?" she says. "The finer the holes, the better! With 90-thread count cheesecloth, it'll drain really slow, but catch all the curds."
So. Armed with Claudia's advice, I went to the grocery store and purchased new dairy products. Double-lined my colander. Checked the thermometer. Squeezed my extra lemons. I was ready to go.
Except, this second batch ALSO didn't coagulate. I tried adding more acid. I used up all the lemon juice and in sheer desperation threw in a tablespoon of red wine vinegar. I lowered the heat; I raised the heat. I googled. I asked for advice on Facebook. I emailed Claudia. My husband came home to experience the full spectrum of my cooking emotions. I could barely talk to him, I was so wrapped up in the drama on the stove.
Finally, in utter frustration and disappointment, I turned off the heat and walked away. My husband washed the dishes as the pot of milk cooled on the stove. And guess what? Forty-five minutes later, he gave it a gentle stir and said, "It's coagulating." And it was! Like magic! It was easy-peasy from that point, folks—just a little draining, squeezing, and salting, and I felt like a cooking genius. Tra la la! This morning I woke up, ate fresh lemon ricotta on toast, and all was right with the world. Tonight I tackle homemade mozzarella! (Ha ha.)
Homemade lemon ricotta
Adapted from One-Hour Cheese by Claudia Lucero
Makes 12 ounces
Claudia uses Meyer lemon juice in her recipe, but I just used the ordinary kind. Even though I added the extra lemon juice and a rogue tablespoon of red wine vinegar, my ricotta tastes lovely, not sharp, but suffused with a fresh, bright flavor.
2 lemons (for 1/4 cup lemon juice + 2 tablespoons extra, if needed)
1 quart (4 cups) whole cow's milk, not ultra-pasteurized
1 pint (2 cups) heavy cream
Special equipment:
Cooking thermometer (I used a candy/frying thermometer)
Fine cheesecloth
Squeeze the lemons, strain the pulp, and measure out a 1/4 cup of juice (plus 2 extra tablespoons, if you think you'll need them).
In a large pot, combine the milk, cream, and lemon juice. Heat over a medium flame. Watch the pot and monitor the heat, stirring every few minutes to prevent a skin from forming on the milk's surface, and to prevent the milk from sticking on the bottom.
When small curls of steam begin to rise and the milk starts to look foamy, begin checking the milk temperature. Claudia says curds will form rapidly as the milk reaches the target temperature, but this didn't happen for me. Never mind. When the temperature reaches 190ºF, turn off the heat. Allow the pot of milk to cool undisturbed so that the curds can separate from the whey—they need privacy! Claudia waits 10 minutes, but I'd suggest 30-45 minutes. (I think my lack of patience at this point was the problem on my first attempt.)
Meanwhile, double-line a colander with cheesecloth. Place a bowl under the colander to collect the whey. (Even though I ended up tossing my whey, collecting it first helped me see that it appeared clear and free of milk solids—that it was, in fact, whey.) Use a ladle to pour the curds and whey through the cloth.
Drain away the whey until the curds look like creamy, smooth mashed potatoes, about 15-20 minutes. Gather the four corners of the cheesecloth and gently squeeze the cheese. The ricotta will continue to dry out in the fridge, so I'd suggest leaving it slightly moister than you'd like. Add the salt and stir minimally for creamy ricotta. Enjoy immediately, or chill for a firmer texture.
Final tips
Here's some extra advice from my Facebook page, frantic web searches, and Claudia:
Be patient:
"It took a lot longer than my recipe said it would," says Debbie. "The milk has to get to a certain temp and takes a while. Similar to making paneer," added Pat.
Switch the order:
"I boil the milk first and then add acid after I turn off the heat. Try that!" says Priyanka. "[It's] so much better than anything you can buy at a store."
Read up on the science:
Casein proteins, denatured whey, what?! This post from UCLA's Science and Food blog (go Bruins!) takes each step of the recipe and offers a scientific explanation.
Experiment with different acids:
What's the difference between lemon juice, vinegar, and buttermilk? What about draining for five minutes, 20 minutes, or two hours (and overnight)? Serious Eats tries all the methods, with great photographs to illustrate.
Enjoy it on everything:
"Try mixing it into risotto," says Claudia. "Use it as a pizza topping. In lasagna. Experiment with half your batch and add herbs, cracked pepper, seeds, dried fruit…" And if you want a luxurious texture, "add a splash of cream just before serving."
And for next time…
Reuse your cheesecloth:
"I absolutely wash and save the cloth," says Claudia. "Rinse it in cold water right away so the curds come off. Let it air dry and then I throw it into the bin with my kitchen towels until I have a full load—I dry it in the dryer, too. You can also wash by hand with hot water and soap and just hang it to dry. If it shrinks up, just wet it before lining your colander and it should stretch beautifully."
Topics: Cheese, Cooking the Books, Free of gluten, Recettes | 12 Comments »
Stir-fried tomatoes and scrambled eggs
By Ann | July 15, 2014
Last week, I went to Chinatown for the first time in years and when I turned onto Mott Street, I barely recognized it. There were single-source coffee shops and brunch-menu bistros. Nail salons. Vintage clothing boutiques. A few blocks further, I spotted some familiar sights: bins of dried shrimp and mushrooms spilling onto the street, tanks of fresh crabs, a couple of old ladies haggling over a pile of dragon eye fruit. And also tourists snapping photos of the local color? Dear Chinatown, please don't turn into the next Lower East Side. Xie xie.
I went to Chinatown because I'd decided to cook up some jiachangcai, or homestyle Chinese food. Usually when I crave Chinese food, I eat out because Chinese dinners are multi-dish kinds of meals and lately I've been a one-pot kind of cook. But I'd been craving a dish SO simple, SO homestyle I'd never seen it on the menu outside of China: stir-fried tomatoes and scrambled eggs.
This most humble of dishes uses only a few ingredients: tomatoes and eggs. Scallions and ginger. Salt and sugar. Maybe if you're feeling fancy, minced garlic and a drizzle of sesame oil. It's tangy, sweet, and savory, with a sticky sauce that sinks into a bowl of rice creating hot, satisfying, delicious mouthfuls. It's peasant food. Comfort food. Bachelor food. Akin to a plain plate of spaghetti and tomato sauce, most Chinese people can cook it without a recipe—and I'd wager that a large percentage of them have eaten so much of it, they hope to never see it again.
I discovered this dish while living in Beijing and working at an expat magazine. (Curiously, despite a childhood of Chinese food, I never ate this growing up.) My colleagues and I enjoyed daily lunches at cheap neighborhood dives, feasting on an array of salty, spicy dishes. The memory of that food—fresh from the wok, glistening with oil—still makes my mouth water. Xihongzhi chao jidan—as this dish is called in Mandarin—was part of the daily parade, one of my favorites.
But back to my trip to Chinatown. I didn't need any special ingredients to cook this dish and I certainly didn't need to make a special trip to the Chinese supermarket. But as I said, Chinese food is at its best a multi-dish affair and if you're making one dish, you might as well make two. I decided that this Sichuanese celery beef would round out the meal, which meant hunting down a jar of fermented-bean-and-chili-paste called la doubanjiang. I found it at New York Mart, a newish supermarket that's like a wonderland of Asian food, where I also picked up a five-pound sack of rice, two mangos, and a bottle of Chinkiang vinegar. And now my pantry is so well stocked, I can throw away the take-out menus! (Just kidding.)
Chinese stir-fried tomatoes and scrambled eggs
Serves two as a main dish with rice, or four as part of a meal with other dishes
5 large eggs
2 tablespoons vegetable oil, divided
3 scallions, white parts only, finely chopped
1 tablespoon finely chopped ginger
1 tablespoon finely chopped garlic
5 medium tomatoes, cut into a large dice
1 1/2 teaspoons sugar
2 teaspoons sesame oil
Beat the eggs until smooth. Heat 1 tablespoon of oil in a nonstick skillet over medium-high heat until hot. Add half the scallion, stirring until fragrant, about 30 seconds. Add the eggs and scramble them, forming large curds. Remove the cooked eggs into a bowl. Wipe out the skillet.
Heat the remaining tablespoon of oil in the skillet over medium-high heat. Add the remaining scallion, ginger, and garlic, stirring until fragrant, about 30 seconds. Add the tomatoes and stir to combine. Sprinkle over the sugar and salt. Cook until the tomatoes have softened and started to release their juices—they should be soft, but not completely disintegrated into a sauce. Return the eggs to the skillet and heat through, stirring gently once or twice to combine. Add the sesame oil. Taste and adjust seasonings. Serve with white rice.
PS Thanks to my lovely friend Lee Ambrozy for help with this recipe.
PPS New York Mart
128 Mott Street
New York, NY 10013
PPPS I've finally found a great Chinese restaurant in New York City. It's called Café China and I've eaten there twice and am officially in love with the mapo tofu, shredded pork (yuxiang rousi), and Sichuan spicy fried chicken (Chongqing lazi ji)… I'm hungry just typing this.
Café China
13 E. 37th Street
New York, NY 10016
Topics: A year in a French market: Summer, Free of gluten, New York City, Recettes | 17 Comments »
Zucchini pancakes
By Ann | July 8, 2014
As I type this, a storm is turning the sky ash grey and wild, with bursts of thunder echoing across the canyons of midtown Manhattan, and flashes of lightening flickering along the East River like a dying fluorescent bulb. Rain is beading on the windows, sheeting across the tiled floor of the neighbor's roof deck. My husband is at a work event; the baby is asleep in her crib. An hour ago, a mosquito landed on the tender flesh of her upper arm and then flitted away before I could decide whether or not to try to kill it. Black rage filled my heart.
It is summer, folks—summer in the big city—and our early June vacation means we're here for the steamy duration. It's the season I dislike the most for its cloying humidity; it's the season I love with all my heart for its produce. The other day I bought a bunch of kale the size of a small sheep for two dollars. There are melons as sweet as candy, local blueberries in the grocery store, and ears of corn still to anticipate. And then there are the courgettes.
I ate almost everything as a kid, but courgettes (zucchini, squash—call them what you will) were my bête noir. They tasted like earwax to me (not that I have firsthand knowledge of the flavor of earwax), much like cooked carrots taste soapy, and grape jam carries a whiff of the dental office. Even as an adult, I like courgettes only in dishes where I can't really taste them—soupe au pistou, for example, or this grilled recipe that chars the hell out of 'em, or zucchini bread with chocolate chips, which is an idea I can really get behind.
This recipe for courgette pancakes comes from The Barefoot Contessa At Home (which I think is my favorite of her books) and it definitely falls into the category of "hidden vegetables." If you're experiencing a zucchini glut (though I think that comes later in the season, right?) it's a great way to use up a stray pound or two. I've tried a few zucchini pancake recipes, and this one is the best—there's no tedious squeezing of excess liquid, just grate and go. The pancakes turn out tender, light, and fluffy, with no weird gumminess in the center.
The other great news about this recipe is that kids like it, too—if my anecdotal evidence of one 10-month-old (!) baby girl bears any weight. When I gave her these savory pancakes, she ate a short stack—the first food I've cooked for her that she really, truly loved.
Courgette/zucchini pancakes
Adapted from The Barefoot Contessa at Home by Ina Garten
3/4 lb zucchini (aka courgette, about 2 medium)
2 tablespoons grated onion
2 large eggs, lightly beaten
6-8 tablespoons flour
1 teaspoon baking powder
1/3 cup grated Parmesan cheese
1/4 teaspoon salt (optional, depending on how salty you like your food)
Freshly ground pepper
Olive oil for frying
Grate the courgette into a mixing bowl using the large holes of a box grater. Gently stir in the onion and eggs—I find that the more I work the mixture, the more unwanted liquid is released from the courgettes, so be delicate. Stir in 6 tablespoons of flour, the baking powder, salt (if using), pepper, and cheese. If, at any point, the batter becomes too thin from the liquid released by the courgettes, add more flour, a tablespoon at a time.
Heat a 10- to 12-inch skillet over medium heat and warm 1/2 tablespoon oil. When the oil is hot, lower the heat to medium, and drop spoonfuls of batter into the skillet. Cook the pancakes until golden brown—about 2-3 minutes on each side. Repeat with the remaining batter.
And, just for fun, here's midtown Manhattan after the storm :)
Topics: A year in a French market: Summer, New York City, Recettes | 18 Comments »
Oyster fishing on Prince Edward Island
By Ann | June 30, 2014
When I packed my bags to research an article on Prince Edward Island last month, I had two things on my mind. 1) Anne of Green Gables (more on this soon), and 2) Oysters. Harvested from the deep, moody waters of the Gulf of St. Lawrence, the island's Malpeque variety has been famous for centuries—even Queen Victoria was a fan, importing barrels to England—prized for its delicate flavor and clean, sweet finish. Interestingly, the island's oysters have also been fished in the same way for centuries—brought up by long-handled tongs that are powered by human strength alone. I was thrilled to learn more about the island's native oyster from Phyllis Carr, who owns Carr's Shellfish, a local seafood purveyor, with her husband, Robert. And the next day, on a bright, clear morning, I visited Carr's oyster beds with fisherman Philip Buote—and attempted a bit oyster fishing myself.
On the Malpeque oyster:
Though the northwestern end of the island is called Malpeque, "all oysters found on PEI are considered the Malpeque variety," says Phyllis. Oysters start out as spat, tiny shellfish about the size of a quarter that attach to a solid surface, like a larger oyster. "It's illegal to bring in spat with mature oysters. They have to be completely cleaned off on the boat and put right back into the sea," says Philip. It takes four to seven years for an oyster to reach maturity—that's about three inches long. "Oysters like a hard bottom surface," says Phyllis. "But the bigger they get, the more room they need to grow. The best oysters grow slowly, without crowding." Malpeques are sold in three sizes: small choice, large choice, and extra-large choice.
On wild oyster fishery:
The island's oysters are fished from the wild, using a 15-foot dory and a pair of long-handled oyster tongs that end in rake-like teeth. The fisherman leans over the side of the boat and drops the tongs into the water, closing them at the bottom of the bed to capture a small quantity oysters mixed with mud and seaweed. He then drags the closed tongs up through the water and deposits the cache on the prow of the boat. "Oyster tongs are the only legal way to fish oysters on public water in PEI," says Phyllis. It's "very labor intensive," slow, and painstaking work—each load collects only a few oysters—requiring strength and agility. "A public fisherman spends eight, ten hours out on the water every day, dredging, sorting, dredging." says Philip.
In case this is all hopelessly confusing, this video explains it better:
On oyster bed politics:
Prince Edward Island's landscape is defined by the gulf—the water not only surrounds the land, it also reaches into it in narrow inlets and ponds, creating clean, cold pools that oysters love. Many of these areas are considered "public water," says Phyllis, and fishing them "is strictly governed, requiring a fish-specific license," which is limited, expensive, and hard to obtain. The island also has oyster beds—called "leases"—which are bodies of water rented from the federal government. Carr's maintains five leases. They buy oysters from fisherman on the public water, and transfer the shellfish to their beds at Stanley Bridge, where they grow plump and clean.
On working the leases:
During the summer, Philip heads out in the dory once or twice a day to fish the leases, and turn over the beds. "In the warmer months, the leases need to be worked everyday to maintain them," says Phyllis. Winter brings a dormant period. "We don't work the leases then," she says. "Everything freezes over from December to March,and when the water gets very cold, the oysters lock their shells and stay closed."
On the best time to eat oysters:
Though enjoying shellfish only in months with an "r" is "kind of a myth," says Phyllis, she thinks the "fattest, best quality oysters" are found in October, November, and December. "Oysters hibernate—like bears," she says. "They fatten up during the warmer months, and hibernate during the winter." In March and April, "they're coming off their winter sleep so they're getting thin and weak, waiting for the warm water to feed." By autumn, they're plump and delicious—just in time for the holiday season.
Just for fun, here's what happened when I tried oyster fishing:
Did I catch anything?
Me and "my haul." ;)
Back inside, Philip shucked two fresh oysters for me and I ate them right away, straight from the sea. They were briny and delicate, the ocean-temperature flesh sweeter and warmer than oysters served on a bed of ice. Fishing and eating them was one of the best moments of my life.
(Photos of me snapped by Philip Buote.)
Topics: Voyages | 11 Comments »
Dining out with kids in Paris
By Ann | June 24, 2014
Paris restaurants don't have a reputation for being very kid friendly, so before my most recent trip—my first with baby in tow—I wondered whether I'd be able to eat out with my nine-month-old daughter. Our first lunch at a neighborhood café was not encouraging. We were seated at a corner table with the baby parked in her stroller directly beneath the door of a refrigerator. Every few minutes, a waiter opened the fridge to grab one of the carafes of water cooling within. The glass bottle passed right over the baby's tender head while the head waiter barked: "Fais TRES attention au bébé!" (Be VERY careful of the baby!) The waiter would shoot me a look that screamed "You are in the way!" and the fridge door would slam shut. When the baby began squawking, we bolted our food and beat a hasty retreat.
After this experience, it seemed likely that we wouldn't eat out in Paris as a family for the next seventeen years. But after I canvassed a couple of Paris parent friends, we tried again, and again, several times—and found each meal easier than the last. I've combined their suggestions with my tips for dining out with a baby in Paris. I'd love to hear your recommendations, too—please leave them in the comments!
Choose wisely—I was pleasantly surprised to discover that Parisians are very child friendly. But not in restaurants. It's important to pick the kind of place where kids are welcome (I offer a few addresses below). Casual spots like cafés, bistros, or non-French places like pizza or Chinese food are good choices. Only you know your kid's limits, but personally I would avoid everything else with a baby. "I see the most kids in Asian restaurants, not traditional French restaurants," says my friend Erin, mother of Felix, 4, and Lucie, 2. Another alternative: "Crêperies are definitely known as family friendly places."
Eat early—French people are creatures of habit—they like to eat at the same times—that is, one o'clock for lunch; eight o'clock for dinner. If you show up at a restaurant early, you'll catch the staff before the rush, and there will be few other customers to disturb with baby squawking. "The very best thing is to go immediately at 12pm or 7pm," says Erin. "Make sure you're the first people served so the kids aren't waiting forever."
But not too early—Paris restaurants keep rigid hours; most aren't open before 12pm or 7pm. If you'd like to eat outside those hours, look for a place that offers "service continu"—continuous dining service—usually a café. Fair warning: the best food in Paris is not usually found in places with service continu.
Don't expect kid accoutrements—High chair? Crayons? Kid's menu? Fuhgeddaboudit. "I've never been to a restaurant that has a high chair available or that could easily accommodate our own portable high chair," says Claire, mother of Theo, 21 months. Restaurants for families do exist, "but they're chain restaurants," says Erin. I brought most of the baby's food from home, and gave her a chunk of baguette from the bread basket to keep her busy.
Case the joint in advance—Don't just show up with the stroller, expecting to be seated. Scope out the restaurant in advance to see what kind of space they have. Pop in and ask if they'd mind accommodating kids and/or a stroller. "If they're reluctant to welcome kids, it's almost always a space issue," says Erin. Paris real estate is expensive; most restaurants are tiny. "My father-in-law is in a wheelchair and when restaurants see us coming with him and the stroller, they're like, 'Forget it!'" says Claire.
Find an outdoor café— "I usually try for a restaurant with ample outdoor seating and sit at the end where I can pull up the stroller," says Claire. Pedestrian streets like rue Montorgueil or rue Cler offer a large choice of cafés with wide terrasses—though they also attract heavy smokers. We had lunch in one café on rue Cler, which offered ideal seating—lots of room for the stroller, we were outside so didn't have to worry about baby yelps—but the food left much to be desired.
Goûter is good—I've noticed children are more welcome at goûter, or tea time, the four o'clock hour when French people like to eat sweets. I've even spotted kids in chic salons de thé like Jacques Genin or Angelina. Otherwise, picnics are an obvious choice for families of young children—plus you have an excuse to buy lots of different types of cheese!
Bottom line—After several lunches with the baby (we never tried dinner since she goes to bed too early), and talking to several friends, my conclusion is that dining out in Paris with young children is not common. But it is acceptable, if you choose the right kind of place and right time, and if you're considerate of the staff and other customers. In other words, maybe it's not so different from anywhere else?
Where to eat with kids in Paris
Les Deux Abeilles
189 rue de l'Université, 7e
tel: 01 45 55 64 04
At first glance, this cozy tea salon does not seem kid-friendly—space is tight, voices are low, and there are crisp, white tablecloths. But they offer continuous service from 9am-7pm, which means you could eat super early without worrying about being a nuisance. I love their savory tarts, hearty salads, and gorgeous cakes.
Café Suédois à l'Institut Suédois
11 rue Payenne, 3e
tel: 01 44 78 80 20
This is a charming little lunch/tea counter at the Institut Suédois with housemade soups, bread, cakes, and even elderflower cordial. Best of all, there's lots of seating in the spacious courtyard. There's no table service here—just order at the counter and ferry the food yourself. They were kind when we rearranged the chairs to make room for the strollers (and we also spent several minutes replacing everything when we left).
West Country Girl
6 Passage Saint-Ambroise, 11e
tel: 01 47 00 72 54
Even though I said crêperies were family friendly, I would avoid one of my favorites, Breizh Café, because of the aforementioned space issues. West Country Girl is a good alternative, with excellent galettes in a less touristy (and populated) part of Paris. Admittedly, I have not been here with a stroller. But I have eaten an early, mid-week lunch here and the dining room was practically empty.
Pizza Chic
w 13 rue de Mézières, 6e
tel: 01 45 48 30 38
I love their pizza. But this restaurant is as chic as its name indicates. I have, however, seen older kids (aged seven and up) dining here—early. There are also a few sidewalk tables, which could be possible for an early meal with a stroller. However, wild horses couldn't drag me to bring the baby to eat at this restaurant during regular service, either indoors or out.
Happy Families
5 rue du Cloître Saint-Merri, 4e
tel: 01 40 29 89 99
This center near Beaubourg offers everything from a kid-friendly café (with high chairs and simple meals), dance and music classes (for kids), meditation sessions (for parents :), as well as a beauty salon, massages—and babysitting. I haven't been here yet, but it sounds great for a rainy day.
Do you have any tips to add or addresses to share? I'd be grateful for your advice!
Topics: Dining Out and About, Kids in Paris, Paris | 21 Comments »
My Paris walking tour with La Cuisine Paris
By Ann | June 12, 2014
Three of my favorite things are Paris, walking in Paris, and food. And so, when Jane of La Cuisine Paris and I started planning my Paris popup tour, I couldn't wait to hit the ground. And even though it rained on the day of my tour—comme une vache qui pisse (as they say so charmingly)—my stalwart fellow food lovers and I enjoyed a delicious (albeit damp!) afternoon.
I wanted to offer insights into Julia Child's Paris, and so one of our first stops was her favorite cookware shop, E. Dehillerin. Julia described herself as "a knife freak, frying pan freak, and gadget freak," and it's easy to imagine her wandering the narrow aisles, admiring the giant whisks and rolling pins, and asking the seasoned salesmen for advice. Two photos of Madame Child still hang above the register and one of the clerks said he'd met her in 1986. The shop has been open since 1820, and it's still targeted mainly to professionals, which means its prices are listed before tax—hors taxes—unlike most retail shops in France.
We stopped outside Au Pied de Cochon, which is the only restaurant I know of in France that's open 24 hours a day, seven days a week. The special dispensation for extra hours was granted in 1947, after several lean war years. I like to imagine Julia squeezing into a narrow booth, digging into a gratinéed bowl of soupe à l'oignon after a frosty, wee hour visit to the market at Les Halles (which used to be located just across the street).
We also visited Stohrer, one of Paris's most venerable addresses, opened in 1730. When Louis XV married Marie Leszczynka of Poland in 1725, her pâtissier accompanied her to France in her retinue. Five years later, he opened this pâtisserie—and allegedly invented baba au rhum in the same spot. More recently, Le Figaroscope named Stohrer's éclair au chocolat the best in Paris—a pronouncement that I don't entirely agree with. Nevertheless, we bought a couple just to make sure :)
The rain, by the way, finally stopped somewhere between the charcuterie and the fromagerie, just in time for us to squelch back to La Cuisine Paris for a decadent dégustation. On the menu: andouille de Guéméné, a tripe sausage from Brittany, which—I'm proud to say—was sampled by every single member of the group. We also tucked into rillettes of goose and of pork, rabbit pâté, foie gras, several types of cheese, and more, accompanied by a spritely white wine.
The afternoon ended with a book signing (every author's favorite activity :) and then I was sad to say au revoir. I enjoyed meeting such a curious, enthusiastic group and loved introducing them to tripe sausage (among other things). My thanks to La Cuisine Paris for a lovely afternoon—I hope to do it again soon!
If you'd like to create your own walking tour of Paris:
E. Dehillerin
18-20 rue Coquillière, 1e, Paris
tel: 01 42 36 53 13
Au Pied de Cochon
6 rue Coquillière, 1e, Paris
tel: 01 40 13 77 00
51 rue Montorgueil, 1e, Paris
tel: 01 42 33 38 20
Or visit La Cuisine Paris for one of their wonderful walking tours, excursions, market tours and/or cooking classes.
(Photos that include moi thanks to Jane at La Cuisine Paris.)
Topics: Mastering the Art of French Eating, Paris | 16 Comments »
Paris pop up tour!
By Ann | June 2, 2014
I'm excited to announce that I'm leading a special Paris pop up tour next Tuesday, June 10, with the delightful cooking school, La Cuisine Paris!
I'll be hosting a gourmet afternoon visiting a few of Julia Child's favorite haunts, as well as a selection of wonderful food shops. We'll shop for some of France's finest delicacies, from fromage to foie gras, andouillettes (for the daring) to pâtisserie! Along the way, you'll learn a bit of history of some of France's most iconic dishes.
The tour will end at La Cuisine Paris where we'll tuck into our treats and chat over wine!
Please join me for:
–Insights and visits to my view of Julia Child's Paris.
–A walking tour and tasting of France's finest, including a visit to the charcutier, fromager, pâtissier, et plus!
–Each participant will recieve a signed copy of my new book, Mastering the Art of French Eating!
For more information, visit La Cuisine Paris. There are only a few spots left!
*UPDATE: The tour is sold out! Thanks for helping to spread the word, tout le monde!
Topics: Mastering the Art of French Eating, Paris | 7 Comments »


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I saw my disciples as my own people
Ramakrishna 9 p.m., Jan. 28
Posted March 8, 2011
Readers ask, "Why don't we have more postseason basketball tournaments?" I understand the need lurking behind that question. And the pain. Now, it's true, except for the Ivy League, every Division I basketball conference has ...


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Between the cracks: Stillpoint by Piers Taylor
Piers Taylor's Stillpoint project in Bath is typical of good new architecture in the city - hidden from view, writes Rory Olcayto. Photography by Peter Cook
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